“These are the best! We can’t stop eating them! Definitely a recipe I’m saving!” ⭐⭐⭐⭐⭐ -Nosheen

1. Combine the dry ingredients.

In a small to medium-sized bowl, use a whisk to thoroughly combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Whisking ensures that the leavening agents and spices are evenly distributed throughout the mixture, preventing pockets of unmixed ingredients and ensuring a consistent rise and flavor in every cookie.

2. Mix together the wet ingredients.

In a large mixing bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, cream together the softened butter and both granulated and brown sugars. Beat until the mixture is light, fluffy, and pale in color, which usually takes 2-3 minutes. This creaming process incorporates air, contributing to the cookies’ tenderness. Next, add the eggs one at a time, mixing well after each addition until fully incorporated, then stir in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well combined.

3. Add the dry ingredients and mix-ins.

Gradually incorporate the dry ingredients into the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten and lead to tough cookies. Once the dry ingredients are mostly incorporated, it’s time for the best part: adding all the tasty mix-ins! Gently fold in the chocolate chips, coconut, walnuts, and oats until they are evenly distributed throughout the dough. Remember, there’s no need to chill this dough, making it perfect for those immediate cookie cravings!

4. Scoop & bake.

Using a large cookie scoop (or an ice cream scoop for extra-large cookies), portion out dough balls onto a baking sheet. For easy cleanup and to prevent sticking, line your baking sheet with parchment paper. Place the dough balls a couple of inches apart to allow for spreading. Bake them in a preheated oven until the edges are lightly golden brown and the centers still look slightly soft and underdone. This is key for a chewy, gooey cookie! After removing them from the oven, let them cool on the baking sheet for a few minutes. This allows them to firm up slightly and continue to cook from the residual heat before carefully transferring them to a wire rack to cool completely.

Absolutely! If you’re more of a pecan enthusiast, you can certainly substitute them for the walnuts without any issues. Both nuts provide a wonderful crunch and earthy flavor that complements the cookies beautifully.

I haven’t personally tested this recipe with gluten-free ingredients. However, many readers have had success with a 1:1 gluten-free all-purpose flour blend. If you do try it, please share your results in the comments—I’d love to hear how it goes!

To keep your baked cowboy cookies soft and fresh for up to 1 week, store them in an airtight container at room temperature. A fantastic trick is to add a slice of plain bread (any kind will do!) to the container. The bread will absorb excess moisture, helping the cookies retain their soft, chewy texture. For longer storage, both baked cookies and unbaked cookie dough balls can be stored in the freezer for up to 1 month. Make sure to wrap them tightly or place them in a freezer-safe bag.

The key to perfectly soft and gooey cowboy cookies is to pull them from the oven just when the edges appear very slightly tan. The centers should still look a bit soft, glossy, and slightly uncooked. Don’t worry, they will continue to bake and firm up from the residual heat of the hot baking sheet. Taking them out at this stage ensures they remain wonderfully chewy and moist, rather than becoming dry and crispy.

Yes, absolutely! Cowboy cookies are very versatile. Dried cranberries, raisins, or chopped dried apricots would be delicious additions. Just add about ½ to 1 cup of your preferred dried fruit along with the other mix-ins.

Flat cookies are often caused by butter that’s too soft or melted, or dough that’s too warm. Ensure your butter is at a cool room temperature (leaves a slight indent but not greasy). Also, accurately measuring your flour (preferably by weight) is crucial, as too little flour can also lead to spreading. If your kitchen is very warm, a quick 15-20 minute chill of the dough (even though it’s a no-chill recipe) can help prevent excessive spreading.

• 
  ▢
  
  
  
  2
  cups
  
  (250 g)
  all-purpose flour
  weighed in grams for best results

• 
  ▢
  
  
  
  1
  teaspoon
  
  
  baking soda

• 
  ▢
  
  
  
  1
  teaspoon
  
  
  baking powder

• 
  ▢
  
  
  
  1
  tablespoon
  
  
  ground cinnamon

• 
  ▢
  
  
  
  ½
  teaspoon
  
  
  ground nutmeg

• 
  ▢
  
  
  
  ½
  teaspoon
  
  
  ground ginger

• 
  ▢
  
  
  
  ¾
  teaspoon
  
  
  salt

• 
  ▢
  
  
  
  1
  cup
  
  (227 g)
  unsalted butter
  room temperature

• 
  ▢
  
  
  
  1
  cup
  
  (200 g)
  granulated sugar

• 
  ▢
  
  
  
  1
  cup
  
  (200 g)
  light brown sugar
  packed

• 
  ▢
  
  
  
  2
  large
  
  
  eggs
  room temperature

• 
  ▢
  
  
  
  1
  tablespoon
  
  
  vanilla extract

• 
  ▢
  
  
  
  1½
  cups
  
  (270 g)
  semi-sweet chocolate chips*

• 
  ▢
  
  
  
  1½
  cups
  
  (144 g)
  old-fashioned oats

• 
  ▢
  
  
  
  1
  cup
  
  (100 g)
  unsweetened shredded coconut

• 
  ▢
  
  
  
  1
  cup
  
  (120 g)
  chopped walnuts

• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking (this step is highly recommended!).
• In a small to medium-sized bowl, thoroughly whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt. Set aside.
• In a large mixing bowl, using an electric hand mixer or stand mixer, cream together the room temperature unsalted butter and both granulated and light brown sugars until the mixture is light, fluffy, and pale (about 2-3 minutes). Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
• Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
• Gently fold in the semi-sweet chocolate chips (or a mix of chocolates!), old-fashioned oats, unsweetened shredded coconut, and chopped walnuts until evenly distributed throughout the dough. Again, mix just until combined to maintain a tender cookie.
• Using a large cookie (or ice cream) scoop, portion out the dough balls and place them about 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers still look slightly soft.
• Allow the cookies to cool on the baking sheet for a few minutes (about 5 minutes) to set up. Then, carefully transfer them to a wire rack to cool completely. Enjoy your warm, chewy, and spiced cowboy cookies!

Save This Recipe! 💌

To keep your baked cookies delightfully soft, store them at room temperature in an airtight container with a slice of bread. The bread helps absorb excess moisture, maintaining their perfect texture for up to 1 week!

For longer enjoyment, you can store baked cookies in the freezer for up to 1 month. Wrap them individually or in layers separated by parchment paper in a freezer-safe container.

To make ahead: Prepare the cookie dough as directed, then scoop balls of cookie dough and freeze them on a baking sheet until solid. Transfer the frozen dough balls to a freezer-safe bag or container and store for up to 1 month. When ready to bake, simply place the frozen dough balls on a prepared baking sheet while your oven preheats, and bake as usual, adding an extra minute or two to the baking time until the edges are lightly golden.

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.